Okay, here's something. Using an onion soup packet as seasoning for braised leeks au gratin.
Leeks, of course, onion soup mix and another convenience item, boullion, which I decided not to use. Which turned out to be the right decision. Would have been too much salt.
Cream and cheese for the sauce and topping. Yes, that's the good stuff, parm reggiano. Not pictured is the package of speck I used to wrap the leeks.
First off, cut and wash the leeks. These were pretty clean ones.
I got out a small baking dish, drizzled some olive oil into it. Added about half the package of soup mix.
Wrapped the leek halves with the speck, put them in the dish, covered with the remaining soup mix.
Added about a quarter cup white wine and a quarter cup water. Covered with foil, baked at 400F for about 30 minutes. Removed from oven, uncovered, poured some cream over them, covered with grated parm.
Back into the oven for about 10 minutes, until the cheese is nicely browned.
This was surprisingly good. Just a hair too salty, good thing I used plain water instead of chicken bullion broth.
And another convenience item, frozen bread slices, used exactly as intended.
It was better than I thought it would be. Should have made more!